Sprouts Veggie Dosa

This Sprouted Moong Dosa with Sauteed Veggies is a delicious and wholesome dish perfect for breakfast or a light meal. The dosa is made from a smooth batter of sprouted moong, rice flour, and suji, cooked until crispy and golden. Topped with a flavorful mix of sautéed vegetables, including potato, onion, capsicum, and beetroot, this dosa offers a satisfying combination of textures and tastes. It’s a nutritious and satisfying option that pairs well with a variety of chutneys or sambar.

Ingredients:

For Dosa: 

• 45 grams sprouted moong
• 15 grams rice flour
• 1/2 tablespoon suji
• 2 finely chopped green chillis
• Salt as per taste
• 1 teaspoon oil

For Saute Veggies: 

• 30 grams boiled potato
• 20 grams onion
• 20 grams capsicum
• 20 grams boiled beetroot
• 1 teaspoon oil

Procedure:

• In a Food Processor, add sprouts and water and blend it to smooth paste.
• Transfer sprout batter into a bowl and add salt, green chili, suji, and rice flour to it. Mix them all well. Keep the batter aside for 15 minutes.
• Heat a pan, brush oil and drop a ladle full of batter, and spread over the pan. Let it cook until crisp and brown.
• In another vessel, heat oil and saute all the veggies mentioned.
• Once the dosa is 80% cooked add the filling over the dosa and serve once the dosa is fully cooked.

Nutritional Benefits:

• The sprouted moong beans are a great source of plant-based protein, fiber, and essential vitamins, aiding in muscle repair and digestion.
• Sauteed vegetables like potato, onion, capsicum, and beetroot add a variety of vitamins, minerals, and antioxidants, supporting overall health and boosting the immune system.
• This meal is low in fat and high in nutrients, making it an excellent choice for a balanced diet.

Nutritional Information:

• Calories: 359 kcal
• Protein: 5.6 g
• Carbohydrates: 33.5 g
• Fat: 10.4 g